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Potato rosti recipe

Potato rosti recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato rosti

Yummy. Serve these instead of chips!

Midlothian, Scotland, UK

390 people made this

IngredientsServes: 2

  • 4 potatoes, peeled
  • salt
  • pepper

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Grate potatoes, then squeeze out exess water.
  2. Add seasoning, then form 2 flat patties.
  3. Fry in some oil until brown on both sides.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

I grated my potatoes into a salad spinner full of cool water - triple rinsed them to remove some of the potato starch and then spun them dry. Fry them without moving them until the bottom is nice a crispy and then you can turn them to crisp up the rest. I would add a sprinkle of cayenne pepper or some paprika next. Very tasty. Thanks.-11 Aug 2012

didn't know what to have instead of chips with our steak. These were superb. Good choice.-19 Sep 2009

Quick, easy and tasty - be generous with the seasoning, though!-03 Mar 2010

Potato rösti

Peel and grate potatoes, then mix with salt and freshly ground black pepper. Allow to rest for 5 minutes.

Using your hands, squeeze out as much liquid from the grated potato as possible and place it in another bowl.

Heat butter and canola oil in a 23-cm cast-iron pan. Add handfuls of potato to the hot pan and spread it out in an even layer. Reduce the heat and cook until the bottom has browned and the top is slightly translucent. Cover the pan with an upturned plate, invert the pan, then slide the rösti back into the pan to cook the other side.

Each side should take approximately 7 minutes. Slide the rösti from the pan onto a plate and cut into 4 wedges.

Serve with sour cream and salmon roe.

Cook's note: Potatoes are the ultimate comfort food. And if you can eat them in almost any incarnation, this is for you. For a sweeter option, try sour cream and apple sauce.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Recipe Summary

  • 1 pound Yukon Gold potatoes
  • ¼ cup chopped parsley
  • ¼ cup chopped green onions
  • 1 teaspoon finely chopped fresh rosemary or dill
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ cup Gay Lea Sour Cream
  • 1 ½ teaspoons Dijon mustard

Shred the unpeeled potatoes using a food processor or box grater. Squeeze all the water out of the potatoes. Toss the potatoes with half of each the parsley and green onion, the rosemary, pepper and salt until well combined. Divide the mixture into four equal portions.

Heat half the butter in a large, nonstick skillet set over high heat. When the butter foams, add the potato mixture and, using a silicone spatula, form into 4 individual disks of equal thickness. Reduce the heat to medium-high and cook for 4 to 5 minutes or until underside is set and a golden crust forms.

Add the remaining butter and gently turn rosti cook for an additional 5 minutes or until the rosti are golden brown and bubbles are actively forming in the centre of each disk. Drain on paper towel.

Meanwhile combine sour cream with remaining parsley, green onion and mustard. Serve with warm rosti.

Rosti with Bacon and Scallions

Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 Tbsp. of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel-lined plate.

Step 2

Pour bacon fat into a small bowl reserve skillet. Add olive oil to bowl to measure 3 Tbsp. Add butter. Place 2 Tbsp. fat mixture in skillet. Pour 2 Tbsp. into another bowl add bacon mixture. Reserve remaining 2 Tbsp. in small bowl.

Step 3

Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid transfer to another large bowl. Add the reserved bacon mixture, 1 Tbsp. salt, and pepper toss to evenly distribute.

Step 4

Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.

Step 5

Heat remaining 2 Tbsp. fat in skillet. Slide rösti back in, browned side up. Tent with foil cook for 5 minutes. Uncover cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Potato Rosti recipe

This Potato Rosti recipe is delicious and crunchy, made with grated potatoes. Plus, they’re a great snack idea for the picky eater’s from kids to adults.

  • Grate the peeled raw potatoes into a bowl.
  • Melt butter in a nonstick or cast-iron skillet.
  • Add the grated potatoes and carrot and salt them as desired.
  • Then, add onions or optional spices as desired.
  • Cook the potatoes over medium heat for several minutes, stirring two or three times with a metal spatula to coat the potatoes evenly with butter.
  • Pat the potatoes into a cake with the spatula and let them cook for 10 minutes.
  • Then, cover the potatoes and carrot, and cook for another 5 to 10 minutes.
  • When the bottom of the potato cake is golden brown, place a plate that barely fits inside the skillet on top of the potatoes. Invert the pan, holding on to the plate.
  • Remove the pan and set it back on the stove.
  • Slide the rosti onto a plate and cut it into wedges and enjoy.

Health benefits

  • A basic recipe that helps an acidic gut and is quite filling.
  • The spices added to it enhance the flavor and texture of the dish and also takes care of the anti-nutrients.
  • Potatoes are rich in iron, phosphorous, calcium, magnesium, and zinc which, help the body to build and maintain bone structure and strength.
  • Potatoes also contain fiber it helps lower the total amount of cholesterol in the blood, thus decreasing the risk of heart disease.
  • Also, eating potatoes increase satiety and reduce appetite, so a person feels fuller for longer and is less likely to consume more calories.

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Please make sure to consume Potato Rosti recipe under the guidance of a dietitian/nutritionist.

Ingredients of Potato Rosti

  • 2 potato
  • 1/2 onion
  • 2 salt
  • 2 virgin olive oil
  • 2 green chilli
  • 2 black pepper

How to make Potato Rosti

Step 1 Mix parboiled potatoes with spices

Mix the parboiled potatoes, green chillies, salt and pepper in a deep bowl and mix well.

Step 2 Saute onions for 2 minutes

Heat olive oil in a deep non-stick pan, add the onions and saute on a medium flame for 2 minutes.

Step 3 Cook the potato rosti for 7-10 minutes and serve

Add the potato mixture to the pan, mix well and spread it evenly with help of a back of a spoon. Cover and cook on a medium flame for 3 to 4 minutes. Turn the rosti upside down and cook on another side for about 3 to 4 minutes. Serve immediately.

  • 3 medium russet potatoes (about 1 pound 450g), rinsed and cut into 1/16-inch matchsticks or grated (see note)
  • 5 tablespoons (75ml) olive oil
  • 1 medium onion, finely sliced (about 1 cup)
  • 4 ounces (115g) button mushrooms, finely sliced
  • 2 cloves garlic, grated on a Microplane grater
  • 1 teaspoon picked fresh thyme leaves
  • Kosher salt and freshly ground black pepper

Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.

Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.

Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.

Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli.

What to serve with rosti

The first thought for most people is Schnitzel – it’s a pub grub favourite here in Australia!

But actually, I find rosti to be a really handy starch side dish that’s cooked entirely on the stove when a centrepiece requiring exact cook times is hogging the oven. When I’ve invested in a precious prime rib, or I’ve been slaving for hours over the perfect Roast Turkey, or making the best ever Roast Chicken, I do not want to muck up oven temps by cramming the oven full of other stuff. Stay away from the oven, people!

So a grand potato side dish that’s made on the stove is a very handy recipe indeed. Plus, it’s a show stopper. I mean, who doesn’t go ga ga over potatoes in giant golden form like this? – Potato Girl x

Rosti can be made with cooked (par-boiled or steamed) or raw potatoes. We find it easier to grate the potatoes raw, skipping the pre-cooking step.

The grated potatoes are quickly sauteed in butter, lard, or oil, and then they are pressed into a patty the size of your skillet.

Then, turn down the heat and let the rosti cook until golden!

Potato Rosti Recipe

A great way to make potatoes if you love crunch. and butter.

  • easy
  • crunchy
  • potato
  • onion
  • butter
  • fry
  • nothing specific
  • easy
  • crunchy
  • potato
  • onion
  • butter
  • fry
  • nothing specific

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 Yukon gold potatoes ( I see russets working too)
  • 1/2 onion
  • 2 tbls. butter, unsalted
  • salt and pepper to taste


  • 2 yukon gold potatoes ( I see russets working too) shopping list
  • 1/2 onionshopping list
  • 2 tbls. butter, unsalted shopping list
  • salt and pepper to taste shopping list

How to make it

  • Using box grated, grate potatoes and onion
  • Add to cold water
  • Using either a clean kitchen towel or cheesecloth squeeze all liquid out of mixture
  • In mixing bowl, combine this mixture with salt and pepper
  • Add 1 tbls. butter to skillet and melt over medium high heat
  • Cook until golden brown
  • Invert rosti onto pan lid and remove pan from heat
  • Add 1 tbls. butter to skillet
  • Slide rosti into pan raw side down
  • Cook until golden brown.
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The Cook

The Rating

Wow! It's beautiful Corinne! Great post!

This was realllllly yummy Corinne! Benjamin said it best "It tastes like Comfort Food!". Thanks so much!

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